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Mansfield Magazine

Web Extra: Mansfield Leaders Share Favorite Gameday Recipes

Sep 26, 2015 08:35AM ● By Kevin

John Phillips, President of Methodist Mansfield Medical Center, says his favorite gameday recipe is chicken wings.

Did you make a recent "big" purchase? You know, the kind that lights up a room with joy, action, horror, drama, oh the list goes on... You just bought a new TV, you're thinking about buying one, or yours is already the best on the block. Regardless, your TV brings family and friends together, especially during football season. A big screen is perfect for football in the fall.

Our Fall 2015 HomeStyle article discusses TV's in the home, and in light of that, we asked Mansfield residents and local influencers to share their favorite gameday recipes and party ideas.

"We enjoy inviting our close friends over to watch the game on the big screen," says Mansfield Mayor David Cook. "I always wear my favorite Dallas Cowboy jersey, which is currently # 88 Dez Bryant. We ask everyone to bring a favorite dish for a pot-luck pre game feast! We ask everyone to arrive a little before the game to pick squares and sample the dishes everyone brought! Go Cowboys!" Cook shares his favorite recipe...

Bacon-Wrapped Jalepeno Poppers



Package of cream cheese




Split the jalapeno length wise and remove the seeds.

Take the soften cream cheese and fill the jalapeno half.

Cut the bacon in two pieces. Wrap the bacon half around the jalapeno filled with cream cheese and securing with a tooth pick. (tip: if you soak the toothpick in water they will not burn while in the oven)

Place in the oven on 375°F for about 25 minutes or until bacon is cooked completely and the jalapeno is soft.

John Phillips, President of Methodist Mansfield Medical Center, says his favorite gameday recipe is chicken wings.

"Instead of frying the wings, I make them healthier by baking the wings and serving them with a reduced-fat blue cheese dip," he says. He shares his favorite recipe below.

Skinny Buffalo wings and Buttermilk Blue Cheese Dip

John Phillips, President of
Methodist Mansfield
Medical Center, says his
favorite gameday recipe
is chicken wings.

Servings: 4 (5-6 wings) 


  • 2lbs chicken wings
  • ¾ c. red hot sauce, plus more for serving
  • 1 clove garlic, minced
  • 1 tbs. fresh lemon juice
  • 3 tbs. low sodium chicken broth
  • Cooking spray
  • 3 large ribs celery, cut into sticks
  • 1 recipe buttermilk blue cheese dip


  1. Preheat the broiler. Place the wings in a larger pot and fill the pot with water to cover by about 2 inches. Bring to a boil, and then continue to boil for 10 minutes. Drain.
  2. Meanwhile in medium bowl, combine the sauce, garlic, lemon juice and broth. Set aside.
  3. Transfer wings to a baking sheet or broiler pan, which has been lightly coated with cooking spray, and broil 5-6 inches from the flame, until the skin begins to blister and brown, 5-6 minutes. Turn the wings over and broil until cooked through, 5-6 minutes more. Watch the wings very carefully once they’re under the broiler, because when they begin to brown, it happens quite quickly.
  4. Using tongs add wings to the sauce and stir to evenly coat wings. Transfer the wings to a baking sheet, drizzle with the reserve sauce, and toss well to coat.
  5. Place the baking sheet under the broiler from 1-2 minutes. Turn the wings over and broil an additional 1-2 minutes, to heat the wings and sauce together.
  6. Serve the broiled Buffalo wings with extra hot sauce on the side, celery sticks, and the buttermilk blue cheese dip. 

Buttermilk Blue Cheese Dip

1/3 cup low-fat buttermilk

1/3 cup reduced-fat mayonnaise

½ cup crumbled blue cheese

3 teaspoons lemon juice

Pinch each of salt and pepper

Combine all of the ingredients in a blender and blend. 

Nutrition Facts:

Amount per serving: 5-6 wings
Calories: 434
Calories from fat: 152
Total Fat: 16.8g
Saturated Fat 4.7g
Cholesterol: 202mg
Sodium 2269mg
Total carbohydrate: 0.4g
Protein: 65.8g  

Mike Ramsdell, Pastor at First Methodist Mansfield, shares his favorite salsa from the Santa Fe School of Cooking. His wife, Rhonda, says she always doubles it and recommends serving with corn chips.

Tomatillo-Avocado Salsa

1.5 lbs. tomatillos (12-14 medium), soaked in warm water and husked
1 medium white onion, peeled and cut into a quarter-inch dice
2 garlic gloves, peeled and minced
2 or 3 fresh Serrano chiles to taste, minced
1/2 cup coarsely chopped cilantro
1 large ripe avocado
Juice from 2-3 limes, more to taste
Salt to taste
Sugar to taste
Extra Virgin Olive Oil to taste

Quarter the tomatillos and place in the work bowl of a food processor. Pulse to a coarse puree.

Place the tomatillos, onion, garlic, chiles and cilantro in a bowl and stir to combine. Cut the avocado in half, lengthwise, remove the pit, cube the flesh, and add to the tomatillos. Season with lime juice, salt, sugar and drizzles of olive oil. Let stand 20 minutes. Taste and adjust seasonings.

Courtesy of

Carol RItchie of Cookin' With Carol shares her football tailgate go-to recipe: Bean Dip

Football Tailgate Bean Dip

Serves 12; about 1/2 cup per serving

2 cups refried beans, divided use
1/2 cup sour cream (plus 1/4 cup extra for topping, if desired)
1/2 cup chopped avocado
1 cup chopped tomatoes
1 cup chopped yellow bell pepper
1/2 cup chopped green onions
1 cup shredded cheddar cheese
1/4 cup sliced black olives
Tortilla chips to serve

Using a spoon, spread 1 cup refried beans evenly in the bottom of a 10- by 7-inch oval dish. (Use an oval serving dish to simulate the shape of a football.) Spread 1/2 cup sour cream evenly over beans. Layer avocado, tomatoes, bell pepper, green onions, cheese, and olives over sour cream. Spread remaining 1 cup beans evenly over all. Use 1/4 cup sour cream in a piping bag fitted with a small round tip to add “laces” to the bean dip “football” for a tailgate presentation. Serve bean dip with tortilla chips on the side. Go team!


Serve your favorite salsa on the side. If you prefer a lowfat bean dip, use reduced-fat refried beans and cheese, no-fat sour cream, and baked tortilla chips. You can also substitute chopped artichoke hearts for the avocado.

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